Brown Bean Soup
|Dried kidney beans||1 1⁄2 Cup (24 tbs)|
|Potatoes||3 Medium, peeled and cubed|
|Onion||1 , chopped|
|Curry powder||1⁄2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Worcestershire sauce||1 Dash|
Soak the beans in the water overnight.
Bring to a boil, add the bay leaf and cloves and cook for 2 hours.
Add potatoes and cook for another 30 minutes.
In the meantime, heat the butter in a frying pan and saute the chopped onion and curry powder until light brown.
Remove bay leaf and cloves from the soup.
Strain the broth and puree beans and potatoes in the blender.
Add the puree to the broth.
Add sauteed onion and cook for another 20 minutes, stirring occasionally.
Season with salt, pepper and Worcestershire sauce.